being just a few miles from mexico it's no surprise that tacos are a pretty recurring item on our weekly menus. we've graduated up from ground beef to carnitas (pork shoulder), and we've been properly schooled in the idea that little street tacos should be served on little street taco tortillas. (i get so excited when i find the little ones at heb - it's hit or miss at times!) however i draw the line at corn vs. flour - while corn is more traditional, flour is hands down my favorite.

typically we eat them with a little raw chopped onion and some cilantro, but i was running low on ingredients this week so we just popped a little extra lime and jalapeno on top and called it a meal. of course you should feel free to doll these up any way you like!

as for the carnitas themselves, most slow cooker recipes are pretty similar. i've found that i like to omit any extra liquid such as broth (there will be plenty, trust me) and focus more on adding things to the pot that will increase flavor.

in a small bowl mix the spices together, and rub all over the pork shoulder. let sit for a minute while you add the onion and smashed garlic to your crock pot, and squeeze in the orange and lime juice. (a little pulp is just fine too - no need to use a strainer.)

add the spice-rubbed pork shoulder to your slow cooker, cover and let cook on low for approximately 4 hours or on high for 8. when ready to eat, shred the pork with two forks (it will fall apart easily) and let sit in the accumulated juices for about 10 minutes. serve immediately with those little taco tortillas and your favorite toppings.